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Mom's Chicken Enchiladas Recipe

1 small onion, chopped (about a cup)
1 tablespoon vegetable oil
6 teaspoons garlic powder
1 (14 1/2 ounce) can tomatoes
1 (15 ounce) can tomato sauce
2 tablespoons red chili powder
12 corn tortillas
2 -3 cups cooked chicken, shredded or 2 -3 cups any meat
4 teaspoons cumin
1 tablespoon oregano
1 teaspoon cilantro
12 teaspoon salt
2 cups cheese, grated


Preheat the oven to 350F. Coat a large skillet with oil and saute the meat and onions on medium heat a few minutes. Add the garlic for a minute more. Add the tomatoes to the onions and garlic. Bring to a low simmer. Start adding the chili powder, one teaspoon at a time, tasting after each addition, until you get to the desired level of heat and chili flavor. For us that's around 2 Tablespoons. But it depends on your taste and how strong the chili powder is that you are using. Note that the tortillas and chicken will absorb some of the heat, so allow for that and let it be a little bit spicier than what you want in the finished dish. Add a teaspoon of sugar if necessary to cut down on the acid from the tomatoes. You want more of the taste of the chili and less of the tomatoes for this sauce. As the sauce simmers, dilute it with water to keep it from getting to thick as it simmers. Remove from heat. In a greased pan layer your tortillas then meat/tomato mixture then cheese. Keep layering until you are done. Cook about an hour.

Source: www.food.com